Aubergine Eggplants
Aubergine Eggplants USDA Photo

Translated from Arutz Sheva's Hebrew site.


2 hard boiled eggs

1 medium eggplant

1 large onion

2 tsp. oil (1+1)

salt and pepper to taste

Slice the eggplant unpeeled in half inch wide slices.

Mince the onion and saute in 1 tsp.of the oil till browned. Add a bit of water and continue stirring till the onion is soft and well done. Ina small bowl, mix the other tsp. of oil with 2 tsp. water. Add the browned onion and spread over the eggplant slices on both sides. Brown in heated frying pan until both sides are browned and the eggplant is cooked. (Can be baked in oven on greased pan instead)

Process everything in food processor, adding salt and pepper, to the consistency of a spread.

Serve with tomato and other raw veggies, pickles,  on bread or pita.

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